DINNER AT HOME

INGREDIENTS Crumb Topping 3/4 Cup + 1 Tablespoon All purpose flour 1/3 Cup firmly packed brown sugar 4 Tablespoons unsalted butter, melted & cooled pinch of salt Cake 8 oz (2 sticks) unsalted butter, room temperature 1 Cup firmly packed brown sugar 4 eggs at room temperature 1 teaspoon pure vanilla extract 1 1/4 cup all purpose flour 1 cup whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt Fruit  2 cups fresh cranberries, coarsely chopped 2 firm, ripe pears; peeled, cored, and coarsely chopped 1/3 cup granulated sugar 2 teaspoons fresh lemon zest 2 teaspoons lemon juice DIRECTIONS Butter a 9" spring form pan.  Preheat the oven to 350 degrees F. Crumb topping   mix flour, brown sugar, and salt in a bowl. Add melted butter and run into dry ingredients to make damp crumbs. Set aside.  Cake   Cream butter and brown sugar at medium -high speed for 1 minute. Beat in eggs, one at a time, then add vanilla. Sift both flours, baking powder and salt into...

Ricciarelli is a little almond cookie with a big taste. These naturally gluten-free delights are a wonderful Holiday treat, and while not traditional to do so, adding a raspberry jam thumbprint elevates the flavors of almond and orange. Ingredients 4 large egg whites zest of ½ orange 1 teaspoon vanilla 1 teaspoon almond flavoring 1.5 cup powdered/icing sugar 4 cups almond flour 2 pinch salt 0.5 teaspoon baking powder *Optional ½ cup Raspberry Jam, warmed Extras 1 cup powdered/icing sugar (divided) Instructions In the mixer, add the egg whites, zest, vanilla, and almond flavoring and combine, then add the sugar, flour, salt, and baking powder; mix with either a wooden spoon or beat with flat beaters on low speed until a soft and compact dough forms. Move the dough to a clean bowl, cover it in plastic, and refrigerate it for 12-24 hours or up to 3 days. Line 1-2 cookie sheets with parchment paper. Remove the dough from the fridge, place the dough on a flat surface that has been liberally...

Fruit Cobbler Ingredients 5   cups frozen blueberries or other fruit 1/2 fresh lemon, zest & juice 1/2 Cup Sugar 4 Tablespoons Butter 1 & 1/2 cups all-purpose flour 1/4 teaspoon salt 1 & 1/2 teaspoons baking powder 3/4 cup milk 1 Cup sugar 3 Tablespoons Flour 1 Cup boiling water Instructions Preheat the oven to 350F. Prepare a 13x9x2" glass baking dish, butter bottom and sides. Distribute 5 cups frozen blueberries (or raspberries, peaches, cherries, any frozen fruit will do) evenly in a pan, sprinkle with zest and juice of 1/2 lemon.  Cream together: 1/2 cup Sugar 4 Tablespoons Butter Sift together: 1 & 1/2 Cups All purpose flour 1/4 teaspoon salt 1 & 1/2 teaspoons baking powder Alternately add Milk and flour to the sugar-butter mixture. Blend well. Spread the dough mixture evenly over the fruit. Sprinkle the dough with 1 cup of sugar and 3 Tablespoons of flour. Pour 1 Cup boiling water over the top evenly. Bake for 1 hour at 350. Serve warm wit...

  Curry Chicken Salad Are you ready for a flavorful twist on the classic chicken salad? Try this curry-chicken salad in a lettuce wrap. The flavors are lifted gently with aromatic spice. " Noom -a- liciously"  light with Greek yogurt, grapes, carrots, celery, and fresh lemon, with only a smidgen of mayo. Serves 8  Prep  20  minutes   Ingredients Chicken salad 5   cups   cooked diced boneless skinless chicken breasts,   chilled 2   cups   small red grapes,   halved 1 1/2   cup   diced celery 1 cup shredded carrots 1   cup   Sliced Almonds 1   cup   chopped green onions 6   Tbsp   chopped cilantro   (optional) Dressing 1 1/2    cup   plain fat-free Greek yogurt 6   Tbsp   full fat mayonnaise Zest and juice of 1 lemon 2   Tbsp   honey 2   tsp   ground coriander 1.5   tsp   ground cumin 1   tsp   ground ginger 1...

Summertime on a plate! Lemony Orzo Salad is a crowd-pleaser, especially good next to anything slathered in balsamic barbecue sauce.  Orzo (Italian for barley) is a tiny rice-shaped pasta made from semolina flour. Despite its similarities in appearance to rice, it is definitively not gluten-free. So, if you're avoiding gluten, substitute  DELALLO gluten free Orzo (made with corn & rice) in place of orzo in this dish. Ingredients 1 pound orzo pasta 3 tablespoons extra-virgin olive oil, plus 1/4 cup 3 cups fresh arugula, roughly chopped 1 cup cubed fresh mozzarella cheese 1/2 cup dried cherries (or cranberries) 1 large bunch of fresh basil leaves, torn, not chopped 1/2 cup pine nuts The juice and zest of 3 Lemons 1 teaspoon kosher salt 2 teaspoons freshly ground black pepper Preparation In a small non-stick skillet, toast the pine nuts. Set aside. Over high heat, begin boiling water for the orzo. Add salt. When the water is boiling, add the pasta and cook until al dente, stir...

"We both love soup" - Sherri Ann Cabot A very easy pot of soup, flavorful and comforting. Just the thing on a rainy day. I prefer a more rustic cut, so there's no need to finely dice celery, onions,and carrots for this pot. Wash the potatoes, but don't peel and cut into farily even pieces.  Ingredients 1/2 lb bacon, diced 2 1/2 lbs Boneless, skinless chicken breast meat cut into small pieces 3 Tbls. Apple brandy 3 ribs celery, chopped  1 large onion, chopped 1 cup chopped carrots 1 jalepeno pepper, seeds removed, minced 6 cups low sodium chicken broth 2 lb Baby yukon gold potatoes, quartered 4 cups sweet corn, fresh or frozen Generous pinch of saffron kosher salt, and freshly ground pepper to taste 2 -3 bay leaves 1 cup heavy cream Preparation In a large soup pot, on medium heat,  cook the bacon pieces .  Deglaze pan with brandy Season Chicken with salt and pepper, then add to pot and cook until lightly brown Add chicken broth, bay leaves, and saffron;  Ad...

Old-Fashioned Sugar Cookies Courtesy of Wayne County Dairy Promoters

Orange Ricotta Cookies Ingredients Cookies 4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup sugar 1 cup fresh ricotta 2 eggs 3 - 4 Fresh Oranges (2/3 cup juice & 3 Tablespoons zest) Glaze whisk together ¼ cup melted butter 2 cups powdered sugar 1 orange (1 Tablespoon zest and 3 Tablespoons Juice) Preparation preheat oven to 375 F In a large bowl, cream together 1 cup sugar and 1 cup butter, add 2 eggs, 1 cup ricotta, and mix well Beat in orange juice and zest.  The mixture will appear somewhat curdled -that's ok! Sift together 4 cups of all-purpose flour, salt, baking powder, and baking soda, combine flour mixture with wet ingredients, mix well. Refrigerate cookie dough for 20 minutes Drop by rounded spoonfuls onto parchment-lined cookie sheets Bake at 375 F for 9-11 minutes. (until edges are light golden brown) Immediately transfer cookies to cooling racks. Glaze cookies while still warm makes 4 dozen cookies

Thank you, Dawne, for requesting a Tres Leches Cake. It's  been far too long - So much fun! 🥰 Tres Leches Cake, as the name says, is all about the three milks. We use canned sweetened condensed milk, canned evaporated milk*, and heavy cream.  You might think this cake will never absorb all of the liquid and that there's a soupy mess in your future. Trust me, give it 8 hours in the fridge; it's lovely.  The tres leches mixture  1 1/4 cup heavy cream 14 oz can sweetened condensed milk 12 oz can evaporated milk 1/2 teaspoon almond extract 1 teaspoon vanilla extract The name of the game, the key to the cake! Tres leches (three milks) whisk together and set aside ('fridge) until the cake is ready The sponge cake 4 large eggs (room temperature) 1 cup sugar   2 teaspoons vanilla extract  In a standing mixer with the paddle attachment, beat eggs, sugar, and vanilla on high speed until light yellow & fluffy (about 10 minutes) Meanwhile, sift together ...